Coconut and lime sauce is one of my favourite flavour combinations. I love the strong flavour of lime, combined with the creamy texture of coconut milk. Add everything else below and you have a pot of gold. I use this sauce with chicken & fish and it works really well with kelp noodles as the base instead of rice. Kelp noodles have no carbs and are packed full of minerals. You can pick these up from a health food store. The other option is to have it with cauliflower rice.
Limes can be grown at home on a small or big scale. Most growers will tell you they love keeping citrus at home on hand for so many uses in the kitchen. You can grow the chilli, garlic, coriander and ginger as well if you would like to give it a go.
This super easy and super quick sauce can be adjusted to your liking by taste testing along the way. You can strengthen the heat by adding more chilli, or weaken the heat by adding more coconut milk.
Coconut and Lime Sauce
- 2 limes (juice and finely grated zest)
- 1 1/2 bunches of coriander (chopped roughly including stems)
- 1 thumb sized piece of ginger (peeled & chopped)
- 2-3 cloves of garlic
- 1-2 long red chilli (use as little or as much as you like)
- 2 teaspoons of sesame oil
- 6 tablespoons of tamari soy sauce (tamari sauce is a low salt soy sauce. You can get this from the supermarket)
- 600 ml coconut milk (approximately)
- In a food processor or with a hand mixer blend all the ingredients mentioned above.
- Remember to taste and adjust to your liking.
Making it Last
- This is quite a generous recipe. With the remaining sauce, you can divide it up into containers and freeze. It is coconut milk so it separates when thawing, however, you will find it comes back together once it’s heated. Awesome quick option on a weeknight. Chicken vegetable stir fry – done in a flash!